Ingredients

  • 1/4 cup bulgur wheat
  • 1 can (15.5 ounces) chickpeas, drained (reserve liquid from can)
  • 1/3 cup liquid from chickpea can
  • 1/4 cucumber, seeded and finely chopped
  • 1 cup finely chopped curly leaf parsley
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons chopped fresh mint
  • 1 small garlic clove, minced
  • 2 small garlic cloves
  • 1/4 teaspoon ground cumin
  • Juice of 1/2 lemon
  • 1/4 teaspoon kosher salt
  • 2 tablespoons fresh lemon juice
  • 1 Roma tomato, seeded and finely chopped
  • NatureBox Chia Seed Crackers, pita, pita chips or cut vegetables
  • 1/4 cup tahini

Ready In 25 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Place bulgur wheat in medium bowl; cover with about 1 cup of boiling water.
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Step 2

  • Let stand 20 minutes, then drain. Meanwhile, make Hummus: In food process or blender, puree all ingredients until smooth. Make Tabbouleh: In medium bowl, whisk together garlic, olive oil, lemon juice and salt.
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  • Length: 20 minutes

Step 3

  • Add remaining ingredients, including bulgur; toss to combine. In medium bowl, stir together Hummus and 1/2 of Tabbouleh.
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Step 4

  • Transfer to serving bowl; mound remaining Tabbouleh on top.
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Step 5

  • Serve with crackers, pita, pita chips or vegetables.
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